Caramel Custard (Creme Caramel) Recipe
Servings: 1
Ingredients
- 1 1/4 c. Sugar
- 4 x Large eggs
- 1 can (14.5 ounce.) evaporated lowfat milk, undiluted
- 1/2 c. Heavy cream
- 1 tsp Clear vanilla extract
Directions
- Preheat oven to 350 degrees F.
- Spread 1/2 c. sugar proportionately over the bottom of an 8-inch round baking dish.
- Heat the dish in the oven for 30 to 35 min, or possibly till sugar is melted to a golden brown-brown syrup. Remove from the oven and let cold till hardened.
- Meanwhile, beat Large eggs well with a mixer in a medium bowl. Add in remaining 3/4 c. of sugar, the evaporated lowfat milk, cream, 1 c. of water, and the vanilla extract. Make sure sugar is dissolved.
- Pour mix into the prepared baking dish. Place this dish in a shallow pan, and pour warm water to the 1-inch level around dish. Bake for about 1 hour, or possibly till knife inserted in the center of custard comes out clean.
- Chill till well chilled.
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